Monday, March 7, 2011

I Made It Mondays: Lemon Olive Chicken w/ Couscous

Ngoc Ming Ngo
 My hubby LOVED LOVED LOVED this dish so I had to share it with you.  I made it a couple weekends ago and got it from Everyday with Rachel Ray. I have to say - it turned out wonderfully. You don't have to eat it with couscous.  We ate it with white rice and it was superb. Stay thirsty hungry my friends.


  • 3 tablespoons extra-virgin olive oil
  • 2-1/2 pounds chicken thighs and drumsticks, skin removed
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1 cup chicken broth
  • 2 lemons, quartered
  • 1 cup drained Spanish green olives, rinsed and halved lengthwise
  • 1 sprig thyme
  • Salt and pepper
  • One 10-ounce box (1-1/2 cups) couscous


  1. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook, turning occasionally with tongs, until golden-brown, 6 to 8 minutes. Transfer to a plate and set aside.
  2. In the same skillet, add the onion and cook over medium heat, stirring, until softened, about 3 minutes. Add the garlic and stir for about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Return the chicken to the pan and add the lemons, olives and thyme. Season lightly with salt and pepper. Bring to a simmer, cover and cook over low heat until the chicken is falling off the bone, about 50 minutes.
  3. About 10 minutes before the chicken is done, in a small, heavy saucepan, bring 1 1/4 cups water to a boil. Sir in the remaining 1 tablespoon olive oil and the couscous; remove from the heat, cover and let stand for 3 minutes. Divide the couscous among 4 plates and top with 2 to 3 chicken pieces and some sauce.